This salad is GREAT! I used asparagus instead of corn and added chunks of chicken. Very healthy, very tasty. My kids loved it. I made a big batch and sectioned into containers for lunches. This will be made a lot at our house.

Reviewer:

I love this recipe. Always a popular dish. I leave out the mint, as I don't like the texture. If you plan to eat it right away, I would use about a one to one ratio of balsamic vinegar to olive oil (otherwise it tastes too vinegary). If you plan to let it sit overnight before eating you the ratios listed above work well.

Reviewer:

This is a great salad. I prepared the directions up to completing the quinoa and adding the balsamic and olive oil a day before serving, and refrigerated for a day. The next day added the fresh produce having on hand, I did not have cilantro, but did have mint (growing in my yard), I was surprised at how a little mint went a long way in flavor. I used fresh parsley I had on hand. Also having a lot of green onions- and cut up a small green tomato too, I may add more next time. This is a delicious salad. Will be making it again SOON – will make a point of getting fresh cilantro.

Reviewer:

This was my first try with quinoa. I enjoyed it, but I agree with other reviewers that it's too salty. Also, the balsamic flavor was a little strong for me. I think I will cut both in half next time I make it. Basil instead of cilantro was good.

Reviewer:

Made as stated, but something was missing. I decided to double down on the mint and up the tang by adding 1 T + 1tsp. lemon juice. Now it is the summer salad I was hoping for! Definitely a great starter recipe that you can customize for your taste.

Reviewer:

It was yummy! I do have to say that 2 cups of dry quinoa was too much. I had to add more water to get it all cooked. So then, the ratio of quinoa to veggies wasn't right. Next time I'll use just one cup. Other than this, I really enjoyed it.

Reviewer:

This was wonderful!! I cooked the quinoa with whey leftover from making cheese. I had no cucumber, so I used celery, no red onion so I used scallions, and substituted basil for the cilantro and mint. This got 5 stars from my husband, who is"ify" about salads for supper!